Low Sodium Scrambled Eggs with Vegetables and Ham

Start your day on a nutritious note with this flavorful recipe for Low Sodium Scrambled Eggs with Vegetables and Ham, a healthy twist on a breakfast classic! Packed with vibrant red and green bell peppers, fresh spinach, and savory low-sodium ham, this dish combines wholesome ingredients with bold flavors—all while being mindful of your sodium intake. Fluffy eggs are enriched with a touch of low-fat milk and gently seasoned with black pepper and onion powder, creating a perfectly balanced bite in every forkful. Cooked in unsalted butter for a rich yet light finish, this easy-to-make breakfast comes together in just 20 minutes and is ideal for anyone seeking a quick, heart-friendly meal. Pair it with whole-grain toast or a fresh fruit salad for a complete and satisfying start to your day!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 pieces large eggs
• 2 tablespoons low-fat milk
• 1 tablespoon unsalted butter
• 4 ounces low-sodium cooked ham
• 0.5 cup, diced red bell pepper
• 0.5 cup, diced green bell pepper
• 1 cup fresh spinach
• 0.25 teaspoon black pepper
• 0.25 teaspoon onion powder

Directions

Step 1

Crack the eggs into a medium-sized mixing bowl. Add the low-fat milk and whisk until the mixture is smooth and well combined.

Step 2

Cut the low-sodium ham into small pieces and set aside. Dice the red and green bell peppers.

Step 3

Heat a large non-stick skillet over medium heat. Add the unsalted butter and allow it to melt. Swirl the skillet to coat evenly.

Step 4

Add the diced bell peppers to the skillet and sauté for 2-3 minutes or until they begin to soften.

Step 5

Add the ham pieces and continue to cook for an additional 2 minutes, stirring occasionally.

Step 6

Reduce the heat to low and add the fresh spinach. Cook, stirring gently, until the spinach has wilted.

Step 7

Whisk the egg mixture once more and pour it into the skillet. Allow the eggs to cook without stirring for about 20 seconds.

Step 8

Using a spatula, gently stir the eggs from the edges toward the center. Continue to cook the eggs slowly, folding them over as they cook, until they are just set but still soft.

Step 9

Season the scrambled eggs with black pepper and onion powder. Stir to combine evenly with the vegetables and ham.

Step 10

Remove the skillet from heat immediately to prevent overcooking. Serve the scrambled eggs hot, garnished with additional black pepper if desired.

Nutrition Facts

Serving size	(530.1g)

Amount per serving	% Daily Value*
Calories	608.6

Total Fat 38.7g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 834.1mg	0%
Sodium 869.2mg	0%
Total Carbohydrate 16.6g	0%
Dietary Fiber 3.7g	0%
Total Sugars 6.7g
Protein 51.1g	0%

Vitamin D 172.6IU	0%
Calcium 204.8mg	0%
Iron 6.3mg	0%
Potassium 855.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 33.0%

Carbs: 10.7%